Yield: 4-6 servings

Ingredients:

  • Nonstick spray
  • Olive oil (1 tbsp + 2 tsp)
  • Boneless, skinless chicken breasts (2 lbs)
  • Salt (1 tsp)
  • Black pepper (1/2 tsp)
  • Yellow onion (1)
  • Garlic (3 cloves)
  • Balsamic vinegar (1 tbsp + 1/2 tsp)
  • Crushed tomatoes (28 oz)
  • Green bell pepper (1)
  • Sliced baby bella mushrooms (8 oz)
  • Italian seasoning (2 tsp)

Directions:

  1. Coat slow cooker with nonstick spray.
  2. Chop onion and bell pepper. Mince garlic.
  3. Heat 1 tbsp olive oil in a large skillet over medium high heat.
  4. Season chicken with salt and pepper on both sides.
  5. When oil is shimmering, add chicken to skillet.
  6. Sauté chicken until browned on both sides (~3 minutes per side), then transfer to slow cooker.
  7. Reduce skillet heat to medium and wipe out oil with a paper towel.
  8. Add 2 tsp olive oil to skillet.
  9. When oil is hot, add onion and sauté until soft (~3 minutes).
  10. Add garlic and 1 tbsp balsamic vinegar and sauté for 1 minute.
  11. Transfer skillet contents to slow cooker.
  12. Add tomatoes, bell pepper, mushrooms, and Italian seasoning to slow cooker.
  13. Cook on high for 2 hours or low for 4 hours.
  14. (optional) Uncover slow cooker and cook on high for 1 hour to thicken sauce.
  15. Stir in 1/2 tsp balsamic vinegar.

Notes:

  • Best served over pasta, rice, or polenta and topped with grated Parmesan.